Description
A comforting Coconut Chicken Rice Bowl made with tender diced chicken breast simmered in a creamy coconut-based sauce and served over fluffy jasmine or basmati rice. Naturally gluten-free and dairy-free, this meal is perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb diced chicken breast
- 1 tsp smoked paprika
- 1 tsp dried oregano (or other dried herb blend)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 cup chicken broth
- 1 can light coconut milk (13.5 oz)
- 2 tbsp tomato paste
- 1 tsp salt (adjust to taste)
- Fresh cilantro, for garnish
- 2 cups cooked jasmine or basmati rice
Instructions
- Season the diced chicken with salt, smoked paprika, and dried herbs.
- Heat a skillet over medium-high heat and sear the chicken until browned, then remove from the skillet.
- Lower the heat, spray the pan with oil, and sauté the onion, garlic, and ginger for about a minute.
- Pour in the chicken broth to deglaze the pan, then stir in tomato paste, coconut milk, and salt.
- Let the sauce simmer for a few minutes until it slightly thickens.
- Return the chicken and its juices to the skillet, cooking until the chicken is warmed through and the sauce is flavorful.
- Serve the coconut chicken over cooked jasmine or basmati rice and garnish with fresh cilantro.
Notes
- For a juicier result, try using chicken thighs instead of breasts.
- Add Thai red curry paste or turmeric for a bit of extra flavor.
- For a low-carb option, swap rice for cauliflower rice.
- This recipe is excellent for meal prep, storing leftovers in airtight containers for up to 4 days.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 75mg
